Sheet Pan Shrimp & Veggies
This sheet pan shrimp dinner is the epitome of easy and full of flavor! It stars Mediterranean veggies, lemon and feta cheese.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Yield
- 3
Ingredients 15
- 1 pint cherry tomatoes, halved
- 1/2 red onion, sliced
- 8.5 ounce can (dry weight) quartered artichoke hearts, drained
- 8 ounces green beans (French green beans work well if you can find them)
- 3 tablespoons olive oil, divided
- 1 teaspoon garlic powder, divided
- 1 ¼ teaspoon kosher salt , divided
- ½ teaspoon oregano
- 1 pound medium shrimp, deveined (tail on or peeled)
- ½ teaspoon smoked paprika (or substitute standard paprika)
- ½ teaspoon onion powder
- 2 tablespoons lemon juice
- ½ cup feta cheese
- 1 tablespoon chopped parsley or fresh dill, to garnish
- Lemon Orzo , Easy Couscous , rice or quinoa , to serve
Method 5
- 01
Preheat the oven to 400 degrees Fahrenheit.
- 02
Line a large baking sheet with parchment paper. Chop the vegetables as noted above. Place them in a bowl and mix with 1 tablespoon olive oil, ½ teaspoon garlic powder, ½ teaspoon oregano, and ¾ teaspoon kosher salt . Pour onto the baking sheet in a single layer and bake for 13 minutes.
- 03
Pat the shrimp dry. In a medium bowl, mix the shrimp with 2 tablespoons olive oil, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ½ teaspoon kosher salt .
- 04
Add the shrimp to the baking sheet on top of the vegetables. Return the sheet pan to the oven and bake for 6 to 8 minutes until the shrimp is opaque and cooked through, depending on the size of the shrimp.
- 05
Remove from the oven. Sprinkle with the lemon juice, feta cheese, and chopped parsley. Serve immediately.
Provenance
- recipe-clones/acouplecooks-data
Fingerprint sha256:1fa86869b56059e707fc1e3f4819d9560d39c0787acda4d8ee95aec08d713efe
urn:recipe:c42bc737-14c7-5c15-95b6-fe72629c0799